Imen Dridi Joy Of Cooking Pumpkin Pie is a savory sweet treat consisting of canned or fresh pumpkin with sugars, eggs, cream, spices, and a buttery pie crust, and takes 1 hour and 20 minutes to be ready!
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🧡 Why You’ll Love This Pumpkin Pie Recipe:
- Creamy texture with a flaky crust for indulgent satisfaction.
- Versatile: ideal for holidays, potlucks, or dessert cravings.
- Homemade charm, elevating any occasion with its comforting aroma.
❓ What Is Joy Of Cooking Pumpkin Pie Recipe?
Joy Of Cooking Pumpkin Pie is a classic dessert featuring a rich blend of canned or fresh pumpkin, spices, sugars, eggs, and cream, baked in a flaky pie crust for a comforting seasonal delicacy.
🌰 Joy Of Cooking Pumpkin Pie Ingredients
- 1 box Pillsbury refrigerated pie crusts
- 2 c pumpkin, canned or cooked
- 1 1/2 c milk, evaporated or cream
- 1/4 c brown sugar, firmly packed
- 1/2 c white sugar
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg, grated, or allspice
- 1/8 tsp clove, ground
- 2 eggs, slightly beaten
- whipped cream, sweetened
🥮 How To Make Joy Of Cooking Pumpkin Pie
- Make the pumpkin puree the night before if you want to use fresh pumpkin. Before placing the entire pumpkin on a baking sheet coated with foil, make many holes in it with a paring knife or a fork.
- Bake at 350 degrees for about 60 to 90 minutes, or until the skin is readily pierced with a fork and the flesh is soft.
- Take it out of the oven and set it aside to cool once it’s tender. Puree the cooked flesh in a blender or food processor after removing the seeds, strings, and shell. Cool in the fridge.
- Set oven temperature to 425 degrees.
- In a large bowl, mix the spices, sugar, and salt with a fork. Put in the measured pumpkin pulp, evaporated milk, and eggs, and stir until combined.
- Spread two crusts out to a thickness of 11 inches, enough to line a large pie pan, and seal the edges with a fork. Transfer the pumpkin pie mixture to the pie crust.
- Reduce heat to 350 degrees, sprinkle the pies with a pie crust shield, and bake for 15 minutes at 425°F before turning them around in the oven.
- Once the crust is 205 degrees and the middle is 195 degrees, bake for at least 45 more minutes.
- After taking the pie out of the oven, set it on a cooling rack and chill it in the fridge.
- Top with sweetened whipped cream before serving if preferred.
💭 Recipe Tips
- For fresher flavor, use homemade pumpkin puree.
- Blind bake crust to prevent sogginess.
- Adjust spices to personal taste preferences.
- Chill pie thoroughly before slicing for clean cuts.
🍦 What Pairs Nicely With Pumpkin Pie?
Enjoy Pumpkin Pie with a dollop of whipped cream, a scoop of caramel ice cream, a sprinkle of cinnamon, or hot apple cider, or coffee.
🎚 How To Store Leftovers Pumpkin Pie?
- In The Fridge: Preserve leftover pumpkin pie covered in the refrigerator for 3 to 4 days.
- In The Freezer: Wrap leftover pumpkin pie slices tightly in plastic wrap and foil, then freeze for up to 1 month. Allow to thaw in the fridge before eating.
🥵 How To Reheat Leftovers Pumpkin Pie?
- Oven: Assemble leftover pumpkin pie slices on a baking sheet and heat at 300°F for 15 minutes, or until warmed through.
- Microwave: Warm leftover pumpkin pie slices on a microwave-safe plate for 10 to 30 seconds seconds, or until heated.
FAQs
How to get a crisp bottom crust on pumpkin pie?
Blind baking the crust before filling prevents a soggy bottom by creating a crisp barrier, ensuring a perfect texture for your pumpkin pie.
Why is my pumpkin pie still wet in the middle?
Your pumpkin pie may remain wet in the center due to overbaking, causing the custard to curdle and release excess moisture.
How do you know when pumpkin pie crust is done?
A perfectly baked pumpkin pie crust is done when the outer edges are firm, and the center is slightly jiggly but not liquidy.
Will pumpkin pie thicken as it cools?
Yes, as the pumpkin pie cools, the custard will set, causing the pie to thicken and achieve its desired texture.
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Joy Of Cooking Pumpkin Pie Nutrition Facts
Amount Per Serving
- Calories 323
- Total Fat 13g
- Saturated Fat 2.6g
- Cholesterol 35mg
- Sodium 318mg
- Potassium 222.1mg
- Total Carbohydrates 46g
- Dietary Fiber 2.4g
- Sugars 25g
- Protein 5.2g
Joy Of Cooking Pumpkin Pie
Description
Joy Of Cooking Pumpkin Pie is a savory sweet treat consisting of canned or fresh pumpkin with sugars, eggs, cream, spices, and a buttery pie crust, and takes 1 hour and 20 minutes to be ready!
Ingredients
Instructions
- Make the pumpkin puree the night before if you want to use fresh pumpkin. Before placing the entire pumpkin on a baking sheet coated with foil, make many holes in it with a paring knife or a fork.
- Bake at 350 degrees for about 60 to 90 minutes, or until the skin is readily pierced with a fork and the flesh is soft.
- Take it out of the oven and set it aside to cool once it’s tender. Puree the cooked flesh in a blender or food processor after removing the seeds, strings, and shell. Cool in the fridge.
- Set oven temperature to 425 degrees.
- In a large bowl, mix the spices, sugar, and salt with a fork. Put in the measured pumpkin pulp, evaporated milk, and eggs, and stir until combined.
- Spread two crusts out to a thickness of 11 inches, enough to line a large pie pan, and seal the edges with a fork. Transfer the pumpkin pie mixture to the pie crust.
- Reduce heat to 350 degrees, sprinkle the pies with a pie crust shield, and bake for 15 minutes at 425°F before turning them around in the oven.
- Once the crust is 205 degrees and the middle is 195 degrees, bake for at least 45 more minutes.
- After taking the pie out of the oven, set it on a cooling rack and chill it in the fridge.
- Top with sweetened whipped cream before serving if preferred.
Notes
- For fresher flavor, use homemade pumpkin puree.
Blind bake crust to prevent sogginess.
Adjust spices to personal taste preferences.
Chill pie thoroughly before slicing for clean cuts.
